1-Getting started with this lemon ricotta pasta is straightforward and fun, especially if you’re new to cooking. First, bring a large pot of salted water to a boil and cook the 1/2 lb (8 oz/220 grams) pasta until al dente, following the package directions. While the pasta cooks, mix together the 1 cup (9 oz/250 grams) whole-milk ricotta, 1 tablespoon extra virgin olive oil, 1/3 cup (35 grams) grated Parmesan cheese, 1 grated or pressed garlic clove, and the zest and juice from 1 unwaxed lemon in a medium bowl; season with salt and black pepper to taste, and stir well for a smooth sauce.

2-Before draining the pasta, reserve 1/2 cup of the pasta cooking water to help achieve that creamy texture. In the last minute of cooking, add the 8 oz (230 grams) fresh baby spinach to the pot, stir it in, and let it wilt for just 1 minute to keep its vibrant color and nutrients. Drain the pasta and spinach, then return them to the pot and add the ricotta sauce along with some of the reserved water; stir everything to coat evenly, adding more water if needed for the perfect consistency.

3-Serve right away, topped with extra grated Parmesan cheese, a drizzle of extra virgin olive oil, and the 3 lemon wedges if you like. For more tips on pasta basics, check out this helpful guide on how to cook pasta. Remember, the total preparation time is about 13 minutes, making it ideal for busy nights.